Grouse and Wild Rice

A few weeks before my daughter was born, I decided to make a few meals and put them in the freezer for after we got home from the hospital. That way, the exhausted first-time parents could eat something yummy without sacrificing time we could be sleeping to make it.

I'd made this casserole a few times, substituting grouse for the chicken thighs. I'd never made it then frozen it, however. But I'd found the recipe on a site dedicated to freezer meals, so I thought I'd try it.

Grouse and Wild Rice

Ingredients

1 box wild rice with seasoning packet
1 can cream of mushroom soup
1 can cream of chicken soup
1 can water
1 small can mushrooms, drained
6 boneless skinless chicken thighs,uncooked (substitute with meat from 2 grouse or chicken breasts if you prefer)
1 cup slivered almonds

Directions

1. Mix together rice with seasoning packet, both cans of soup, and water. Stir in mushrooms.
2. Pour in to 8X8 freezer dish, I use the foil pans. Top with grouse pieces and sprinkle with slivered almonds.
3. Double wrap in heavy duty foil, label and freeze.

Cooking Instruction: Thaw and bake uncovered at 350 for 1 hour until chicken juices run clear and rice is tender.

You can always skip the freezer and make it that night.